Vegetable Curry

I dug this old recipe card out of my box and immediately my mouth started watering, as I remembered what a delicious dish it was.  I have no idea why I haven’t made it in years, but it is definitely worthy of a reappearance!  It is a hearty side dish to any meal, or a light meal in and of itself.  We shall see how it goes over with the fam…

Vegetable Curry (serves 6-8)

3 Tbsp. oil

2 small onions, chopped

2 cloves garlic, minced (or frozen cubes)

2 green apples, peeled and diced

3 tsp. curry powder

3 medium carrots, peeled and diced

2 small zucchini, scrubbed and diced

1 3/4 C. uncooked, long-grain brown rice

1 C. dark raisins

3 1/2 C. water

1 tsp. salt

2 Tbsp. lemon juice

1 C. frozen peas

1/2 C. chopped peanuts, almonds or cashews

Optional: garnish with scallion, shredded coconut

Heat oil in large saute pan.  Add onion, garlic, apple and curry and stir for about a minute or two.  Add carrots, zucchini, rice and raisins, and stir for another minute.

Add water, salt, lemon juice and bring to a boil.  Reduce heat to low, and simmer  covered for about 30 minutes, or until liquid is absorbed.  Stir in peas and heat through. Garnish as desired.